Curried Cornish Hens

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4 Cornish hens – halved lengthwise

Marinade:

1 cup orange juice

cup white wine

cup olive oil

cup chopped chives or spring onion

2 tbsp. Major Gray Chutney

1 tbsp. coriander

1 tbsp. cumin

2 tsp. salt

2 tsp. Pepper

Sauce:

1 cup sour cream

2 tbsp. white wine

Garnish:

Lemon Slices

Parsley

Grapes

I made this recipe up for a very special Easter dinner one year.  It's given me a "reputation" in certain circles as a great cook.  Someday I may live down this reputation...or pass it on to my friends who will find the response to this recipe just as pleasing.

Serves:  6 - 8

Serve With:  Dry White Wine, Mango Chutney Spinach Salad, Sweet Vegetable Couscous.

Mix all marinade ingredients together in a shallow roasting pan and place the hens, skin side down, in the marinade. Cover and let stand, turning occasionally for about 4 hours.  

 Remove the hens from the marinade and broil them on a rack about 7 – 9" from the heat for about 15 minutes on each side or until fork tender, basting occasionally with marinade.

When the hens are done, place them on a serving platter and cover to keep warm.

Mix drippings in pan with 1 cup sour cream, 2 tbsp. white wine and bring to almost a boil.

Pour over hens and garnish with lemon slices, parsley and grapes.